Tofu Stir Fry
Leonard Whelan
Vegan
ingredients
- 2 tablespoons water
- 1 1/2 tablespoons cornstarch
- 1 cup canned vegetable broth
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 1 tablespoon minced ginger
- 1/2 teaspoon crushed red pepper
- 3 teaspoons vegetable oil, divided
- 1 (12.3-ounce) package reduced-fat firm tofu,
- drained and cut into 1/2-inch cubes
- 1 cup thinly sliced onion
- 1 cup red bell pepper strips
- 3 cups sliced zucchini (about 3/4 pound)
- 1 cup snow peas, trimmed
- 1/2 cup diagonally sliced carrot
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cilantro sprigs
directions
- 1
Combine water and cornstarch in a bowl; stir with a whisk.
- 2
Stir in broth and next 7 ingredients (broth through crushed red pepper).
- 3
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown ,stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
- 4
Add tofu and broth mixture. Bring to a boil,and cook 2 minutes. Stir in cilantro.
Source: Leonard Whelan
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews